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Saturday, April 22, 2017

Enoki, Mung Bean Sprouts and Ham Egg Foo Young with Red Chile Sauce

Egg Foo Young!

There are many Egg Foo Young recipe variations. The most basic is a flat omelette that is flavored with ham. Many kinds of vegetables and just about any kind of meat or seafood can be added to Egg Foo Young. The Egg Foo Young batter can be made with only eggs and it can also be enriched with flour or cornstarch to create a firm pancake texture. Egg Foo Young can be served dry or it can be smothered with sauce. Egg Foo Young can even be garnished with fancy toppings. Egg Foo Young can be made as small as a silver dollar or as large as a dinner plate. As one can see, there is more than one Egg Foo Young!

Today's recipe is a large Egg Foo Young that has a little kick from the spicy Red Chile Sauce. A big Egg Foo Young like this will satisfy a big appetite, but it can also be shared by guests when served during a multi course meal. The Mung Bean Sprouts and Enoki Mushrooms are sandwiched in the center of the egg batter, instead of simply being mixed with the eggs from the start.

Step 3: Mix 1 tablespoon of cornstarch with 1/4 cup of water to make a slurry.

Add the slurry while stirring with a whisk to thicken the sauce.
Bring the sauce back to a gentle boil.Step 4: Reduce the temperature to low heat.Simmer and reduce till the sauce is a thin consistency that can glaze a spoon. (Add a little water if the sauce becomes too thick.)

Step 4: Reduce the temperature to very low heat.
Keep the sauce warm till the Egg Foo Young is ready.

Enoki, Mung Bean Sprouts and Ham Egg Foo Young with Red Chile Sauce:This recipe yields 1 large Egg Foo Young entrée. (1 or 2 portions) Western style cooking techniques are used to make this big Egg Foo Young. *Have all the ingredients ready before starting the stir fry and Egg Foo Young!Step 1: Heat a mini wok (or wide sauté pan) over medium/medium high heat.
Add 1 1/2 tablespoons of vegetable oil.
Add 1/2 teaspoon of blended sesame oil.
Add 1 clove of minced garlic.
Add 1/2 teaspoon of minced ginger.
Add 1/4 cup of julienne sliced ham. (Julienne = 1/8" x 1/8" x 3".)
Add 1/4 cup of julienne sliced onion.
Add 2/3 cup of Mung Bean Sprouts.
Add 6 snow peas that are julienne sliced.
Add 1 thin sliced green onion.
Stir fry till the vegetables start to become tender.Step 2: Add 1 small bunch of trimmed whole Enoki Mushrooms. (About 1/3 cup.)
Add 1 pinch of sea salt and white pepper.
Add 1 pinch of Chinese Five Spice Powder.
Briefly stir fry till the ingredients are mixed together.Step 3: Remove the pan from the heat, while the vegetables are still slightly crisp (al dente).
Set the pan of stir fry vegetables and ham aside.Step 4: Place 3 large eggs in a mixing bowl.
Add 2 teaspoons of cornstarch.
Whisk the ingredients till they are blended and foamy.Step 5: Heat a non-stick wide sauté pan over medium/medium low heat.
Add 1 1/2 tablespoons of vegetable oil.
Pour 1/2 of the whisked egg mixture into the hot pan.
Evenly spread the stir fry vegetable and ham mixture on top of the loose egg batter.
Sauté till the bottom half eggs are cooked firm, but not browned.Step 6: Remove the pan from the heat.
Pour the remaining egg batter over the vegetables and ham in the pan.Step 7: Place the sauté pan in a 350ºF oven.
Bake the Egg Foo Young till the egg batter is fully cooked and golden highlights appear.Step 8:*This step is optional. By flipping the Egg Foo Young, the surface of the eggs will look smoother.
Remove the pan from the oven.
Slide the large Egg Foo Young onto a sheet pan.
Place a large serving plate over the Egg Foo Young.
Invert the plate and sheet pan together as one.
Remove the sheet pan and the smooth side of the Egg Foo Young will be facing up!Step 9: Pour a generous amount of the Red Chile Sauce the Egg Foo Young and onto the plate. (About 2/3 cup to 1 cup.)
Place a few fresh Enoki Mushrooms on top of the Egg Foo Young as a garnish. (The heat of the eggs and sauce is enough to cook the tiny enoki mushrooms.)